1 litre Killinchy Gold Chocolate Fudge Brownie ice cream
¾ cup frozen raspberries
1 packet of dark chocolate Digestive biscuits
Finely grated dark Chocolate (we recommend Whittaker’s Dark Ghana chocolate)
Let the ice cream soften either in the fridge or on the kitchen bench.
In a large bowl, combine the ice cream and the frozen berries.
Line a square 21cm slab pan with baking paper.
Spread ice cream into pan, cover with glad wrap and place in freezer overnight.
Cut out rounds of ice cream using a 6cm round cutter.
Sandwich the rounds between two Digestive biscuits.
Roll the edge of the rounds in finely grated dark chocolate.
Plate and serve.